Strawberry Cake

Happy 4th of July!

Strawberry Cake

Modified Martha Stewart Cake

6            tablespoons unsalted vegan butter, softened, plus more for pie plate

1  1/2     cups whole wheat pastry flour (Martha used white flour)

1  1/2     teaspoons baking powder

1/2         teaspoon salt

1            cup sugar (I used evaporated cane sugar)

2            tablespoons sugar for dusting top of strawberries

1            egg-replacer to replace large egg

1/2         cup almond milk

1            teaspoon vanilla extract

1/4         cup sliced raw almonds (not in original recipe)

1            lb. strawberries, hulled and halved (I had about 1/4 left over)

Preheat oven to 350 degrees.  Butter a 10-inch pie plate with vegan butter. 

Sift flour, baking powder and salt together into a medium bowl.

Put vegan butter and 1 cup evaporated sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium-low; mix in egg replacer mix, almond milk and vanilla.

Reduce speed to low; gradually mix in flour mixture and almonds, if using.  Transfer batter to buttered pie plate.  Arrange strawberries on top of batter, cut sides down and as close together as possible.  Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes.  Reduce oven temperature to 325 degrees.  Bake until cake is golden brown and firm to the touch, about 1 hour.  Let cool in pie plate on a wire rack.   Cut into wedges.  Cake can be store at room temperature, loosely covered, up to 2 days.